There's a pick-your-own organic blueberries place that is down the road from my workplace. Every summer, I load up on berries to eat and to bake with (and yes, I freeze tons of them as well!). So far, I've tried muffins, pancakes, cakes and scones. While looking for an easy recipe for blueberry pie, I found several that used a graham cracker crust base. Intriguing. After combining the best bits from each recipe, here's what I ended with I couldn't find the right sized pie pan so I used a sheet pan that measures approximately 9" by 13" by 1.5".

Combine sugar, cornstarch and salt in a large saucepan. Add water and mix still smooth. Stir in 4 cups of frozen blueberries. Bring berry mixture to a boil and cook until thickened. Stir in 2 cups of fresh blueberries. Remove from heat, cool to room temperature and pour on top of prebaked graham cracker crust.

Yep, that's it. Serve with whipped cream or vanilla ice-cream to up its yumminess factor. Leftovers (if any) should probably be stored in the fridge Enjoy!

« Last Edit: July 07, 2013 07:04:12 AM by loves2experiment - Reason: left out instructions for what to to with 2 cupes of fresh blueberries... »